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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Meatloaf with Ricotta
Most of you have made meatloaf on occasion; you...
 
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Behind the scenes in Lidia's Kitchen

 
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Baking radicchio
Although it is great in a salad-sweet and bitter at the same time-in the cold winter months, radicchio...
 
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Lidia on Rai Tre/Slang
Watch Joe and I on Rai Tre/Slang today at 23:45 Oggi alle ore 23,45" Joe ed io su Slang in onda su...
 
Lidia on Slang- Rai 3
Don’t miss" Joe and I" tomorrow on Rai" Tre /Slang. Domani non perdete Joe" ed io su...
 
Milano
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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February 4, 2014
Baking radicchio

Although it is great in a salad-sweet and bitter at the same time-in the cold winter months, radicchio trevisano I like it better cooked, because of its resilient texture. Radicchio makes a great risotto and a great sauce for pasta and gives a distinctive flavoring, but I also enjoy it when baked or braised. I enjoy baked radicchio in savoring its taste and texture; sweet, bitter, and crunchy. When buying radicchio to bake with, look for the long thin radicchio trevisano or spadone. The small round heads most often found in the supermarket or the kind with long but wide leaves (resembling purple romaine lettuce) are great when tossed in a salad. Serve as an antipasto or a vegetable course.